Tuna and Black Bean Burrito Bowl with Cilantro-Lime Dressing

Canned Tuna Recipes

Tuna and Black Bean Burrito Bowl with Cilantro-Lime Dressing

This simple flavorful dish comes together in 15 minutes and is packed with nutrition. Quickly sauteed kale and mushrooms are served over black beans and quinoa and topped with a creamy avocado cilantro-lime dressing.

Prep Time: 15 minutes

Servings: Serves 4

Ingredients

1 can (5 oz) Solid White Albacore in Water, drained and flaked

1 cup cooked quinoa

1/2 teaspoon cumin

1 cup black beans, drained and warmed

1 1/2 tablespoons extra virgin olive oil

2 cloves garlic, minced

2 cups kale, destemmed and roughly chopped

2 cups portabella mushrooms, roughly chopped

1/2 teaspoon red pepper flakes (or more to taste)

Cilantro-Lime Dressing Ingredients:

1/2 cup loosely packed fresh cilantro

1 clove garlic, raw

1 small cucumber

3 limes

1 tablespoon sugar

2 tomatillos, de-papered

1/4 cup white vinegar

1/2 ripe avocado

Dash salt

Directions

Toss quinoa with cumin and black beans in the bottom of four shallow bowls. Heat oil in a saute pan over medium high, and add garlic, kale, mushrooms, and red pepper flakes, stirring to cook until wilted and soft, about 7-8 minutes. Spread half into each bowl on top of black beans. Add chunks of tuna on top of kale & mushrooms. In a blender or food processor, combine dressing ingredients (except for 1 of the limes) and purée until smooth. Pour mixture over each bowl evenly. Cut the remaining lime into wedges and garnish bowls.

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